Japanese Cheesecake Recipe

Name: Japanese Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cheesecake; 1/2 cup milk; 8 ounces cream cheese, room temp; 4 tablespoons unsalted butter; 8 eggs, separated; 1 teaspoon vanilla extract; 1 tablespoon lemon juice; 3 tablespoons flour; 1/4 cup cornstarch; 1/2 teaspoon kosher salt; 3/4 cup sugar; Topping; 1 cup confectioners' sugar, for dusting; fresh berries, for serving

Servings: persons

Cheesecake
1/2 cup milk
8 ounces cream cheese, room temp
4 tablespoons unsalted butter
8 eggs, separated
1 teaspoon vanilla extract
1 tablespoon lemon juice
3 tablespoons flour
1/4 cup cornstarch
1/2 teaspoon kosher salt
3/4 cup sugar
Topping
1 cup confectioners' sugar, for dusting
fresh berries, for serving

1
Preheat oven to 325 degrees. Grease a 9 inch springform pan with nonstick cooking spray.
2
Place a round of parchment in the bottom of the pan. Line the sides of the pan with 4 inch wide parchment paper.
3
Wrap the outside of the pan with aluminum foil.
4
Add milk, cream cheese and butter to a saucepan. Over medium heat, whisk ingredients until smooth. Set aside to cool.
5
In a large bowl whisk egg yolks, vanilla and lemon juice. Add the cooled cream cheese mixture and whisk in in cornstarch and flour.
6
Using a hand mixer with a whisk attachment, beat eggs whites and salt. Slowly stream the sugar in and continue whisking until soft peaks.
7
Working in batches, fold the eggs whites into the egg yolk mixture. Gently fold until ingredients are combined.
8
Pour the batter into the prepared springform pan. Place in a roasting pan or rimmed baking sheet. Gently shake to remove any air bubbles.
9
Place in oven and add enough warm water to come up 1 inch up the side of the springform pan. Bake at 325 for 30 minutes.
10
Reduce oven temperature to 275 and bake for 45-50 minutes until the cake is golden brown and jiggly.
11
Allow the cake to rest for 10 minutes.
12
Working quickly flip the cake out on to your hand. Remove the parchment paper from the sides and bottom. Place on a large plate.
13
Dust with confectioners sugar. Slice using a serrated knife and serve with fresh berries.

1014

kcal

Calories

Fat

110

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Cheesecake, 1/2 cup milk, 8 ounces cream cheese, room temp, 4 tablespoons unsalted butter, and more.

Yes, Japanese Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Japanese Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions